Creamy Tom Yam Kung Thai Hot and Sour Soup with Shrimp Recipe

Ingredients

• 2 cups low-sodium homemade or canned chicken or pork broth
• 6 to 7 fresh makrut lime leaves, torn into pieces and lightly bruised (see note)
• 7 to 8 slices lemongrass, approximately 1/8-inch thick (see note)
• 7 to 8 very thin slices fresh galangal (see note)
• 6 ounces fresh button or oyster mushrooms (or 1 1/2 cups well-drained canned straw mushrooms), cut into bite-size pieces
• 2 tablespoons Nam Prik Pao (see note)
• 1/4 cup fresh lime juice, or to taste
• 1/4 cup fish sauce, or to taste
• 4 to 5 fresh red bird’s eye chiles, crushed
• 1 pound jumbo shrimp, peeled with the head and tail sections intact
• 1 cup evaporated milk, whole milk, or half-n-half
• 1/4 cup lightly-packed cilantro leaves (or sawtooth coriander leaves, thinly sliced)

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